This Glazed Orange Roll Loaf is made with orange juice and candied orange peel are added to the loaf and it is glazed with an orange glaze.
I saw this loaf, well a version of it, in the May/June issue of Bake From Scratch magazine.
Bake From Scratch is my favorite baking magazine, well, that and Sift.
But sadly I learned a few weeks ago that King Arthur Flour is no longer going to be publishing Sift.
Which totally bums me out.
The Bake magazine had a section on loaves.
They took cinnamon rolls and turned them into a cinnamon roll loaf with a cream cheese glaze.
Growing up my mom always made orange rolls.
I was naive and always assumed they were homemade.
Only to find out when I started this blog and asked my mom for the recipe of my childhood orange rolls that they were indeed Pillsbury.
I got quite a few of my culinary dreams crushed in that conversation. 🙂
Turns out my mom was a lot more Sandra Lee than I knew.
So I had to start making my orange rolls and many other baked goods from scratch.
Since I am even more so seeking out comfort food I was craving Orange Rolls.
I remembered the cinnamon roll loaf in the magazine and decided I needed to make a Glazed Orange Roll Loaf version of it.
This loaf is far more dense than my regular cinnamon rolls.
That’s because we are cramming it all into a confined area.
With that said because it is on the more dense side it makes for the BEST French toast.
I added some candied orange slices which I found at Trader Joes.
But I put candied orange peel in the recipe because I think that is going to be easier to find.
If however, you have a Trader Joe’s nearby then I would get the orange slices and dice them up.
These are definitely a fun way to make cinnamon rolls or orange rolls in this case.
The original recipe called for cream cheese frosting but I went with an orange juice based glaze because that’s how we had our orange rolls growing up.
And as always wash your hands and be sure to pre-order my cookbook.
Want More Bread Recipes?
- For the Dough:
- 4 cups all-purpose flour
- 2/3 cup granulated sugar, divided
- 1 package (.25 ounce) active dry yeast
- 2 tsp. salt, dived
- 1/3 cup water
- 1/3 cup orange juice
- zest of one orange
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 2 eggs
- 1/2 cup candied orange peel, diced
- For the Filling:
- 3 TBSP granulated sugar
- 3 teaspoons cinnamon
- 1/2 cup unsalted butter, at room temperature
- For the Glaze:
- 2 TBSP melted unsalted butter
- 6 TBSP orange juice
- 2 cups powdered sugar
- For the Dough:
- In the bowl of a stand mixer fitted with the paddle attachment, whisk together 2 cups of flour, sugar, yeast, and 1½ teaspoons of salt.
- In a saucepan heat together water, orange juice, zest, ½ cup butter, and vanilla extract until the mixture reaches 120-130 degrees F. (If the temperature gets too high, simply let the mixture cool before proceeding.)
- Add the butter mixture to the dry ingredients and beat at a medium speed to combine. Then beat in the eggs and 2 additional cups of flour. Beat until just combined. Scrape the sides of the bowl if necessary.
- Switch to the dough hook and beat at a low speed for about 4 minutes until a dough ball forms.
- Add in the diced candied orange and mix until the fruit evenly distributes through the dough.
- Place the dough in a greased bowl, cover with a towel, and let the dough rise in a warm place for about an hour. The dough should double in size.
- For the Filling:
- In a small bowl whisk together the cinnamon, sugar, and salt. Set aside.
- To Make the Loaf:
- Prepare a 9x5-inch loaf pan. Use one sheet of parchment paper to cover the bottom and long sides of the pan. Let a couple of inches of paper hang over the long sides to make it easy to later remove the bread. Spray with baking spray.
- Once the dough has doubled in size, roll it out into a 26x7-inch rectangle on a lightly floured surface.
- Using a spatula, spread ½ cup of softened butter on the dough, leaving a ½ border along one long side. Sprinkle the butter evenly with the prepared cinnamon and sugar mixture. Roll up the dough lengthwise and pinch to seal the ends.
- Gently reshape the dough into an even 26-inch long cylinder. Slice into 26 1-inch slices.
- Fill the prepared loaf pan with the cinnamon rolls. (You can reference the photos in the blog post to see how I arranged my cinnamon rolls. I used 14 standing on their sides for the bottom layer and 12 cut side down for the top layer.
- Cover the loaf pan with a towel and set it in a warm place to let the Cinnamon Roll Bread rise for about 45 minutes. In the meantime, preheat the oven to 350 degrees F.
- Once the dough has risen, bake the bread until golden. This will take 55-60 minutes. If the loaf is browning too quickly, cover it lightly with a piece of foil. (The internal temperature should be at least 190 degrees F.)
- Let the bread cool in the pan for at least 10 minutes. Drizzle with the glaze to complete.
- For the Glaze:
- Whisk all the ingredients together then pour over loaf.
Adapted from Bake From Scratch Magazine May/June 2020 issue